Raw Chef Running

This salad is my current favorite.  Sometimes I use sun-dried tomatoes instead of olives.  Always use organic produce when possible.

• one jicama, diced small
• one red or yellow pepper, diced
• one celery stalk, diced
• half of a small red onion, sliced thin
• one avocado, diced, and sprinkled with lemon juice
• 1/4 cup green olives
• 1 Tbsp. fresh herbs (parsley, cilantro, chives, thyme, rosemary -  your choice)

Toss all diced veggies together, set aside.  Blend the following ingredients to make the dressing, and stir it into veggies.  Cool in frig for at least 30 minutes before serving.

Dressing:

• 2 Tbsp. Raw tahini
• 1/8 tsp. cumin
• 1/8 tsp. nama shoyu
• 1/4 tsp. agave
• 1 Tbsp. lemon juice
• 1 Tbsp. water
• Salt to taste